ALBA WHITE TRUFFLE MENU - Centara Hotels &...
Transcript of ALBA WHITE TRUFFLE MENU - Centara Hotels &...
ALBA WHITE TRUFFLE MENU
Chef Hugo Coudurier’s
“OCTOBER 2014”
Scallop CarpaccioWhite truffle crème fraiche, cauliflower variation
Serra Lupini, Roero Arneis, Angelo Negro, Piedmont, Italy
Pumpkin SoupPoached egg and white truffle
Barbera d’ Alba DOC “Tre Vigne” Vietti, Piedmont, Italy
Alba White Truffle RisottoFreshly shaved white truffle
Babera d’Alba DOC “Scarrone”, Vietti, Piedmont, Italy
Poached Guinea HenFall vegetables, white truffle veloute
Barolo DOCG “Lazzarito”, Vietti, Piedmont, Italy
Apple “Tarte Fine”Bourbon vanilla ice cream
FISH & SEAFOODCharred fi llet of Atlantic salmon 1,055Ginger beurre blanc, spinach puree and Jerusalem artichoke
Verrigni Spaghetti with Nova Scotia lobster 1,955Whole lobster sautéed with garlic, chili, artichokes & E.V.O.O
Charcoal oven baked Atlantic cod 1,355Saffron creamed potato, mussels, Bouillabaisse sauce
Oven roasted halibut 1,555Jasberry rice, caramelized endive and morel sauce
Lobster Thermidor 1,955Gratinated whole Nova Scotia lobster with artichokes and mushrooms
COLD APPETIZERSRed Sky Caesar salad 555Shrimp, Garlic crouton and parmesan shavingsKing crab salad 655Pomelo, rock melon, avocado, lettuce and mayonnaiseFoie Gras Torchon served on toast 855 Flavored with Cognac mixed greens and truffl e vinaigretteMarinated “Trento” beef carpaccio from Italy 755Rocket leaves, Crutin truffl e cheese, E.V. olive oil Ahi tuna tartare 755Chili infused sesame oil, pine nuts and crunchy pear Finest Italian cold cuts and condiments 895San Daniele ham, salami and house terrine with seasonal melon
SOUPSCream of Cep mushrooms 555Pan-seared Sarlat foie gras Hokkaido crab bisque 555Tender claw tempura & crème fraiche
WARM APPETIZERSPan fried Sarlat duck foie gras 795Sautéed apple, balsamic reductionButter roasted Nova Scotia lobster “Vol au Vent” 895Creamy mushroom, light lobster sauce Scallop & scampi risotto 855Sea urchin emulsion Avocado & smoked salmon gnocchi 755Dill, pickled onion and lemon butterParmigiano Reggiano and basil tortellini 955Fresh tomato coulis and summer greens
HALF DOZEN LIVE OYSTERS Au natural, Champagne Mignonette or spicy sauce
Tsarskaya oysters 895
Kumamoto oysters 895
LOVE TO SHAREThe Red Sky surf & turf tower serves two 5,555An assortment of the freshest seafood and prime quality meat Wagyu rib eye, lamb rack, grilled Phuket lobster, giant Andaman prawns,Alaskan king crab and U.S. scallops, accompanied by seasonal vegetables, potatoes and delicious dips & sauces
Cote de Boeuf 3,755Charcoal grilled bone-in Wagyu rib-eyePotato gratin, shallot confi t
SEAFOOD ON ICE Ideal to share 5,555Selection of fi nest Atlantic seafood on ice which includes Salmon caviar, giant prawns, lobster, oysters, king crab, Carabineros, langoustines, mussels and array of dips and condiments
Oscietre Caviar 3,95530 grams of Oscietre caviar with classic condiments a shot of frozen Absolut vodka
SidesGrilled asparagus with pesto 255Mashed potatoes 255Duck fat fried potato wedges 295
10/14
T H E S E A F O O D B A R
Rocket salad with olive oil, parmesan and 255balsamic Sautéed forest mushrooms 255
SIGNATURE DISH CONTAINS PORK
MEAT & POULTRYCrispy French suckling pork rack 1,855Root vegetables and a mild spiced jus
Char grilled U.S. certifi ed Black Angus rib-eye 1,955Duck fat fried potato wedges, sauce Bearnaise
US Kobe beef short ribs 1,75536 hours slow roasted boneless short ribs Spinach fettuccini and sautéed porcini
Wagyu beef tenderloin “Rossini” 2,155With foie gras, truffl e, wild mushrooms and Madeira sauce
Charcoal oven roast whole Spanish suckling goat leg “Choto Lechal” 1,955Olive oil roasted vegetables
Char grilled Australian lamb rack 1,755Provencal vegetable tian, thyme-garlic jus
Braised veal shank 1,255Bone marrow and saffron risotto, sautéed spinach
Poached baby chicken "Poussin" 1,355Truffl e and foie gras Basmati rice, Albufera sauce French duck confi t 955Sarladaise potatoes, sautéed spinach & Cabernet red wine sauce
CHILLED DESSERTSManjari mousse cake 395Raspberry chocolate ice cream
Wild strawberry gâteau 295White chocolate & strawberry glaze
Chocolate cheesecake 395Chocolate ice cream macaroon
Profiteroles with warm chocolate sauce 355Ice cream, chantilly, toasted almonds
White chocolate & vanilla Panna Cotta 295Passion- banana-mango sorbet
WARM DESSERTSMango textures 295Granité, fresh, sorbet, foam and chips
Valrhona chocolate fondant 395Amarena cherry ice-cream
Caramelized apple tart 355Vanilla ice cream
Baked Alaska 355Baked vanilla & raspberry ice cream under meringue
Brioche bread & butter pudding 355Vanilla & Chivas Regal whisky sauce
FINE PORTSper glass
Graham,s Late Bottled Vintage 2003 450
Dow,s Vintage Port 1994 900
Graham,s Vintage 1977 1,000
GOURMET ICE CREAM With your choice of raspberry, vanilla, caramel or chocolate sauce
Ice creams per scoop 155Tahitian vanilla Dark chocolate 70% Hazelnut
SorbetsRaspberryYellow Lemon“Pabana” Passion-Banana-Mango
SPECIALITY COFFEESIrish coffee 390John Jameson whisky, fresh coffee, brown sugar and whipped cream
Jamaican coffee 390Jamaican rum, fresh coffee, brown sugar and whipped cream
Royal coffee 390Cognac, fresh coffee, brown sugar and whipped cream
Mexican coffee 390Tia Maria, double espresso, brown sugar and whipped cream
Spanish coffee 390Harveys Bristol cream, double espresso, brown sugar and whipped cream
AFTER DINNER DRINKSCognac Martell VSOP 320Martell Cordon Bleu 800Martell XO 950Moyet Cognac de Fine Champagne 720Moyet Cognac de Borderies XO 1,400
ArmagnacChateau de Laubade VSOP 320Chateau de Laubade XO 1,150
CalvadosDomaine Dupont Reserve “Pays’ Auge” 330
Grappa & Eaux de VieGrappa di Sassicaia 520Garbriel Boudier, Poires Williams, Prune or Kirsch 300Etter, Vieille Prune, Vieille Pommes Royale
Liqueurs 300Amaretto, Baileys, Cointreau, Drambuie, Grand Marnier, Kahlua, Tia Maria, Sambuca, Amaro Averna
FROM FRANCE & ITALY served with truffle honeyed walnuts, biscuits,
crusty baguette & jams
295 per piece 855 sampler
Brie fermier au lait cruFrench Brie made from raw
un-pasteurized milk.
Couronne LochoiseSoft and creamy raw goat milk cheese from the
farmlands of the Loire valley.
Testun al BaroloSemi hard Piedmont mixed milk cheese aged on oak barrels with Nebbiolo grape residues
from the making of Barolo wine.
Erborinato PusteriaDelicate blue cheese from cow’s milk made in the Val Pusteria & aged in the must of the
Lagrein grape.
Cusie malto D’Orzo WhiskyPiedmont cheese made from mixed milk,
washed with whisky and crusted with whisky soaked barley.
SIGNATURE DISH 10/14